Spinach

Ingredients

• three or four pounds of spinach
• a teaspoonful of salt
• one ounce of butter
• a tablespoonful of cream

Method

1. 1

   Wash the spinach thoroughly to remove grit.

2. 2

   Drain and place in a saucepan with a teaspoon of salt and no water.

3. 3

   Cover and heat until the juices are released.

4. 4

   Stir occasionally until tender, about 15 minutes.

5. 5

   Drain and press dry, then return to the saucepan with butter and cream, stirring until dry and smooth.

6. 6

   Press into small moulds and serve.

As published

This recipe was extracted from Recipes for the million (1891), page 204. The excerpt below is the record exactly as published.

SPINACH, To Cook. — Pick and wash three or four pounds of spinach, thoroughly freeing it from grit by means of successive waters, observing that no stalks are left. Drain it in a colander, put it into a saucepan with a teaspoonful of salt, but no water ; set it over the fire, and keep the lid on until the juices begin to draw. When the liquor boils, take the lid off the saucepan, and stir the spinach now and again to prevent it burning. When perfectly tender — it generally takes about a quarter of an hour— drain and press it in a sieve until dry ; then put it back into the saucepan with one ounce of butter and a tablespoon ful of crea

Cook this with the app: pantry check, scaling, and the assistant.